December 12, 2018

Food

One of the first games children learn in grade school is called telephone or grapevine. All the students in the class form a line, and the teacher...
The more I travel, the more I realize that food influences move across borders with astounding efficiency. Take, for example, the Moroccan b’stilla...
First, there were cronuts. Then there were dookies, cruffins, and cragels... And then came the pretzel challah, the brainchild of Alain Cohen.
I wish I had a dollar for every time someone prefaced a recipe request with: “It’s probably a secret, but is there any way you would give me your...
Kibbutz Lotem in Israel’s western Galilee is green, lush and tranquil, owned by Yonatan Koren, a winemaker-philosopher who calls this place home.
The harvest festival of Sukkot is a great time to be home for the holidays. The most obvious reason is that the main symbol of the festival is the sukkah.
Yom Kippur, one of the holiest and most important days of the Jewish year, is observed by prayer and fasting all day.
I didn't grow up with tzimmes, so the idea of stewed, mushy vegetables with dried fruit has never much appealed to me.
Chef Ari Kolendar has a few favorite, hearty fall dishes his maternal grandmother used to make at Rosh Hashanah for their large family in Charleston.
Chef Ari Kolender has deep roots in the South and its cultural traditions, but he has embraced California cuisine and its emphasis on seasonal fare.
It’s coming from Brooklyn Brands, an old-school-meets-new-school bakery that turns out Ashkenazi Jewish classics such as babka.
Traditionally during Rosh Hashanah, foods sweetened with honey are eaten to symbolize the wish for a sweet and happy year ahead.
In traditional circles, Rosh Hashanah meals are laden with delicious foods that carry symbolic meanings, designed to bode well for the upcoming year.
Look closer. See those little bumps on its surface? It’s a cow tongue, the culinary centerpiece of the Persian Rosh Hashanah meal.
While I was growing up, one of my favorite smoked fish was barbecued cod. It was atomic red and dripping with its own oil.
For Rosh Hashanah, we made a honey cake. Except that there was no honey in that honey cake. Instead, we used jelly. And it was delicious.
An Israeli winery is set to build an $8 million facility in central China, hoping to take a piece of one of the largest wine markets in the world.
Angela Montgomery, 30, a Jewish woman from Sterling Heights, Michigan, has filed a lawsuit against a Detroit-area Denny’s restaurant for serving her bacon.
When vegetarian and vegan newbie friends ask me to recommend fail-safe cook books, Reinfeld’s are at the top of the list.
Canter’s Deli, a Los Angeles landmark for generations on Fairfax Avenue, dropped from an A rating to a C after a recent food safety inspection.
We met this year at La Otra bar and restaurant in Tel Aviv, located inside the Imperial Hotel and across the lobby from the city’s seminal cocktail bar.
Several times a month Jeanette Chawki welcomes a handful of strangers into her Brooklyn home. There, the visitors learn about life in her native Lebanon.
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